First off all, a better label for this post would have been Persian fusion as I borrow ingredients from exotic subcontinent of India. Fusion however, could be also considered as modernization. So I stick to my good old labeling system.

According to Wikipedia:
" Halva (or halawa, haleweh, ħelwa, halvah, halava, helava, helva, halwa, aluva, chałwa) refers to many types of dense, sweet confections, served across the Indian subcontinent, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, and the Jewish world".
There does not seem to be a way for me to claim that this dish is Persian, although we make it in some occasions in Persia, with applying our local ingredients of course.
Halva is a very simple confection-one the most primitive maybe- Persian common known halva is of flour based kind consisting of sugar, flour and clarified wheat butter. Here though, borrowing some Indian ingredients, I use rice flour as it relatively is finer than wheat flour and so goes more crispy while fried. Rice flour halva is common in southern Iran and mostly as a treat in weddings. Here is what you'll need: